MAIN INGREDIENTS
Grutjespap is a Dutch porridge made with buckwheat, milk, and salt. The combination of those ingredients is boiled until it thickens, and grutjespap is ready to be served, preferably warm and with a bit of stroop on the side to make it sweeter.
Stip is a popular Dutch buckwheat porridge with a hole in the middle. The hole is traditionally filled with fried bits of bacon and syrup. The porridge is usually consumed by taking a piece of the porridge from the outside and dipping it into the syrup.
Stip is especially popular among children, and it is very easy to prepare. The name of the dish is derived from the word stippen, meaning to dip into, referring to the traditional way of consuming the porridge.
Karnemelksepap is a Dutch porridge made with buttermilk, flour, and salt. The mixture is boiled until slightly thick and creamy, and it is then often flavored with brown sugar, stroop, or molasses. The dish has a sour, tart flavor, but it is very refreshing, making it an ideal dessert for hot summer months.
Broodpap is a sweet Dutch bread porridge made with pieces of old or stale bread, butter, sugar, and milk. The combination of those ingredients is boiled over a low heat until it thickens, and the porridge is then left to cool. Some cooks like to enrich the dish by adding lemon zest or raisins into it.
When served, it is recommended to sprinkle the porridge with sugar and cinnamon for extra flavor.
Consumed either cold or warm, krentjebrij is a delicious Dutch porridge or a thick soup based on fresh berries as its key ingredient. Apart from the berries, it consists of pearl barley, raisins, currants, lemon peel, and sugar. It is recommended to use strawberries, red currants, blackberries, and raspberries, but any berry variety will do.
This dish is traditionally served as a dessert, but it can also be served as a main dish. Krentjebrij is sometimes additionally flavored with cinnamon, and it is said to taste the best when served with a splash of heavy cream on top.
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